Blueberry Bottom Buttermilk Pie
Rick and Connie - Clancy, MT: This is the created using the famous Dirk Van's Grandmother's Buttermilk pie recipe, modified a bit to team up with the blueberries. This recipe produces a unique, very fine pie - great for a special holiday, or any other day, treat! Enjoy!

First:Divide the contents of the blueberry pie filling evenly between the two pie shells by spreading the filling at the bottom of each shell. (**I put the pies on cookie sheets, in case the top layer filling, put in later, overflows. Plus the pie shells are flimsy to handle when full. **)

Then for the top layer, in a separate mixing bowl:

Mix eggs, buttermilk, sugar, flour, salt, vanilla, and add melted butter - mix well to eliminate "tiny lumps" of the flour. Add nutmeg and lemon extract, and again, mix well. Then pour this mixture over the blueberry filling in each shell. Sprinkle a few dashes of mace on top, then, pop into preheated 350 degree oven. Bake both pies for about 50 - 55 minutes, until the top filling has become firm and is a golden brown (will probably be bubbling a bit). Cool before serving.

These can be frozen for later use; let sit at room temperature for 30 minutes to thaw a bit, before serving; they are GREAT this way!

(*** You can use Blackberry pie filling too, mighty fine! Cherry, or others are good too....)